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Kale, egg and cheese scramble is an easy breakfast with fresh kale, red pepper, onions and cheese. Start the day with a hearty meal packed with protein and vitamins!
Are you still in a cookie coma from the holidays? While I ate a few cookies, I also enjoyed plenty of fresh fruits and vegetables. My garden is at the peak of its winter harvest which means that it is packed with green goodness.
I love winter produce because it is adds a burst of color and freshness to an otherwise cold day. Kale, citrus, beets and pomegranates are packed with nutrients and full of fresh flavors. Starting the day with a bright and colorful meal starts the day on the right track. I grab a few beautiful kale leaves from my garden and add them to my breakfast. During the week I love to start the day with a green smoothie, but on the weekends I often make a kale, egg and cheese scramble.
Simple flavors and a few fresh ingredients create a breakfast scramble that is nutritious and delicious. I love egg scrambles because they are easy and work well for dinner too. I love adding whatever fresh vegetables I have available, but freshly picked kale is one of my favorite additions to an egg scramble.
I used Kerrygold Skellig Sweet Cheddar for this scramble. I love using this cheese because it is perfect for cooking and adds a subtle hint of sweetness.
Kale, Egg and Cheese Scramble
Ingredients
- 6 eggs
- ½ cup milk
- ½ cup red bell pepper, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ cup yellow onion, diced
- 1 heaping cup kale, destemmed and coarsely chopped
- ½ cup shredded cheddar cheese, I used Kerrygold Skellig Cheese
- salt and pepper, to taste
Instructions
- In a medium bowl, whisk the eggs and milk until well beaten. Stir in the peppers; set aside.
- Heat oil in a medium nonstick skillet over medium heat. Add the garlic and diced onion. Cook for one minute. Add the kale to the pan, toss and cook for a few minutes until the kale starts to wilt. Pour egg mixture into skillet and scramble until the eggs begin to set. Stir in the shredded cheddar cheese and cook until the eggs are fully cooked. Sprinkle with salt and pepper, to taste. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is totally the healthy meal I need in my life right now! As I try to get back on track with healthy eating (and totally low carbing it, starting today) this is a perfect addition to my menu. LOVE it, Ashley!
This scramble looks too good. I am indeed in a cookie coma as I type this and can’t wait to try this.
Love it! Of course, I would add hot sauce, too 🙂
Thanks, Melissa! Hot sauce is a great addition!
Plenty of goodness in this dish! I love eggs and typically add spinach but I’ve never tried kale yet. Looks amazing. Must try.
Hope you had a wonderful Christmas Ashley!
This is my ideal breakfast!!! Such gorgeous photos too!
This looks so fresh and delicious! Perfect for getting back on track!
I am definitely over the cookie coma and ready to eat some healthy goodness. This egg dish is just what I need to jump start the diet again.
I would certainly dig into this scramble! I am loving all of the yellow, it reminds me of summer 🙂
Why yes I am still in a cookie coma, I am ready to get to the gym this morning and get the blood flowing. I love eggs in the morning and a little cheese in my scramble is always a treat.
I am chuckling as I opened your blog today–this is what I am eating while browsing the internet–great minds think alike!! Kale is great in egg dishes.